easy vegetarian black bean tortilla soup
yummy
Holidays
EASY VEGETARIAN BLACK BEAN TORTILLA SOUP
"Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans."
Ingredients
- 1⁄2medium yellow onion, diced
- 2tablespoons vegetable oil
- 1(15 ounce) can black beans, drained and rinsed
- 1(10 ounce) can ro-tel diced tomatoes and green chilies
- 1(14 ounce) can vegetable broth
- 1(15 ounce) can corn
- 1teaspoon garlic salt
- 2teaspoons chili powder
- 1⁄2teaspoon ground cumin
- 4tablespoons sour cream (optional)
- 1tablespoon fresh cilantro (optional)
Direction
- Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.